The development is unmistakable in Styria too: lack of personnel and exploding costs are changing the inn culture. Nevertheless, there are intrepid hosts opening now – and in some cases after 17 years of vacancy.
It is said that drastic situations call for drastic measures. And what some Styrian innkeepers currently have to do is drastic: cut the menu, the guest garden, shorten, take extra days off. And not because he had fewer guests, on the contrary. It is only due to the lack of staff. Besides the explosion of costs, this is also the reason why many a restaurant closes.
But there is also another side. People who accept the challenging situation and start now.
How a reopening can work
Just like Kerstin and Michael Pretterhofer. After the inn had been closed for more than 17 years, they reopened the “Kreuzwirt” in the Weizklamm, the parental home of the innkeeper, a few days ago. And the store is booming! Because here the schnitzel still hangs over the plate, but it is still of the best local quality. Because the atmosphere, including the old jukebox, from which King Elvis sounds for 50 cents, resonates with inn nostalgia.
“And because we don’t hide that, we work a lot,” said the parents of two children. Because they too would immediately need some employees, both in the service and in the kitchen.
Grossauer is currently looking for 100 employees
This also applies to the Grossauer Gastro clan, where the dimensions are completely different: 100 employees are currently being sought and the costs are rising. “There are problems everywhere,” says Christof Widakovich. That doesn’t stop the pros from launching a new restaurant with a new concept in Graz, where you can take away food but also enjoy it on the spot. “Goldkost” opens in mid-September.
New concept at the Mehlplatz
“Rostmary” keeps up with it, offering hearty grilled food and vegan delicacies on the Grazer Mehlplatz from Friday. Another coup from Schwarz, who just had a hit with “Bar Amouro” in Aiola Living.
The Schwarz couple’s enthusiasm remains unbroken: “We just have a good idea, we firmly believe in the location and in the people behind the concept,” explains Judith Schwarz. “Always see the positive and keep going!”
Jewelery goes in the basement
In the future, things will also be good underground in Stainz in Western Styria: That’s where Johann Schmuck starts with his “Terra” in the cellar of his top mill. “With great enthusiasm and confidence that we have a concept that will appeal to everyone”, he promises.
Source: Krone
I am Ida Scott, a journalist and content author with a passion for uncovering the truth. I have been writing professionally for Today Times Live since 2020 and specialize in political news. My career began when I was just 17; I had already developed a knack for research and an eye for detail which made me stand out from my peers.
